Ranch Dressing

grilled romaine salad

Ingredients:

  • 1 cup of buttermilk, well shaken
  • 1/4 cup of Greek-style yogurt or sour cream
  • 1/2 cup of mayonnaise
  • 1 garlic clove, minced
  • 2 tablespoons of shallots, minced
  • 2 tablespoons of basil, minced
  • 2 tablespoons of flat-leaf parsley, minced
  • 1 tablespoon of freshly squeezed lemon juice
  • Sea or kosher salt and freshly ground black pepper to taste

Directions:

  • Add all the ingredients in a jar and shake vigorously.

Yum, We Love Ice Cream

Against all odds, I believe I have actually lost weight during ice cream week here at YUM. That’s what I get for five days of hand-churning two dozen types of ice cream . . . I kid, I kid. Or possibly I just went a little overboard with the Thai iced tea. Regardless of my physical condition, I couldn’t help but top off the week with just a few more scoops.

  • I don’t know about you, but I like to eat my chocolate chip stuffed cinnamon rolls in ice cream form. Oh, and topped with vanilla bean brown butter sauce, of course.

Yum, We Love Ice Cream READ MORE

Beer Ice Cream Chocolate Chip Sandwiches

The HonestlyYUM team is starting to develop a problem. First was Todd’s boozy milkshake. Now, it’s boozy ice cream sandwiches. We’re a little obsessed with alcoholic desserts. As a novice beer ice cream maker, I found an amazing recipe that I’ve used here. There’s no cheating on this recipe too– the ice cream is not just flavored with a stout beer, but also has alcohol in it! Make sure to pick a beer that is not hoppy. I used AleSmith Brewing Company’s Speedway Stout, which has a perfect caramel roasted malt flavor. And as if that wasn’t rich enough, I sandwiched the stout ice cream with my favorite chocolate chip cookie recipe, ever. By browning the butter before adding it to the batter, the chocolate chip cookies have a wonderful toffee flavor to them and are slighty crispy on the outside and slightly chewy on the inside. The whole thing comes together by rolling the sides of the sandwiches in crushed salted peanuts and pretzels. I know, talk about gilding the lily, but what the hell!
href=”http://www.bloglovin.com/blog/4902455/?claim=x5kfvmw56he”>Follow my blog with Bloglovin

beer ice cream sandwiches | HonestlyYUM

Ice Cream Ingredients:

  • 12 ounces of beer
  • 1 teaspoon of vanilla extract
  • 3/4 cup of sugar
  • 1/2 teaspoon of kosher salt
  • 6 large egg yolks
  • 2 cups of heavy cream

Chocolate Chip Cookies Ingredients:

  • 1 3/4 cups of all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons of unsalted butter
  • 1/2 cup of granulated sugar
  • 3/4 cup of packed dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips
  • Crushed roasted salted peanuts
  • Crushed pretzels

beer ice cream sandwiches 1 READ MORE

Chocolate Chip Cookies

beer ice cream sandwiches 6

Ingredients:

  • 1 3/4 cups of all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons of unsalted butter
  • 1/2 cup of granulated sugar
  • 3/4 cup of packed dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips

Directions:

  • Preheat oven to 375 with oven rack adjusted to middle position and line 2 large baking sheets with parchment paper.
  • Whisk flour and baking soda together in a medium bowl and set aside.
  • Heat 10 tablespoons of butter in a 10 inch skillet over medium high heat until melted and continue cooking, swirling the pan constantly until butter is dark golden brown, about 1 1/2 minutes. Transfer melted butter to heatproof bowl and add remaining butter until it is all melted.
  • Add both sugars, salt and vanilla to bowl with butter and whisk until incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process 2 more times until mixture is thick and shiny.
  • Using spatula, stir in flour mixture until just combined. Stir in chocolate chips just until there is no dry flour.
  • Scoop each cookie with a small ice cream scoop and arrange on a baking sheet. Bake 1 tray at a time until cookies are golden brown, 10-14 minutes, rotating halfway through baking. Transfer to wire rack to cool.

beer ice cream sandwiches 4

Thai Iced Tea Float

It’s ice cream week here at HonestlyYUM, and I think I may have found my calling. I traded in my bar tools (sob) for a good old fashioned soda fountain cap. At least, so I like to pretend. Got that image? Good. Now picture this: you’re wandering the street market in Bankok, and while passersby are lining up for their Thai iced teas, you’re cooling off with one of these bad boys. Don’t get me wrong, I love me a traditional Thai iced tea. It’s just that, well . . . this is better. Okay, maybe all this sugar is getting to my head. But seriously, what’s not to love? Silky, sweet condensed milk ice cream slowly melting its way down into an ice-cold and slightly bubbly bath of Thai tea. Yep, things just got real.

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float with Condensed Milk Ice Cream // HonestlyYUM

Thai Iced Tea Float

Silky, sweet condensed milk ice cream in an ice-cold and slightly bubbly bath of Thai tea
Servings: 1 float; about 2 pints ice cream

INGREDIENTS

For the float

For the condensed milk ice cream

INSTRUCTIONS

To make the ice cream

  1. In a small bowl, whisk the egg yolks and set aside. Meanwhile, in a saucepan over medium heat, warm the half and half just to a simmer. Temper the eggs by slowly adding 1/2 cup of the warm cream, whisking constantly.
  2. Pour the tempered egg mixture back into the warm cream. Split the vanilla bean and scrape the seeds into the mixture, along with the vanilla extract. Carefully cook over medium heat, stirring constantly, until it is thickened and coats the back of a spatula.
  3. Strain into a container and add the condensed milk. Stir to combine. Let cool to room temperature, then cover and refrigerate at least 3 hours or overnight.
  4. Once chilled, it's time to churn your ice cream. Follow the instructions on your ice cream maker to do so. Transfer ice cream into storage container and freeze until firm.

To make the float

  1. Brew a cup (8 oz) of Thai tea. Instructions may vary based on the brand you use. This is where you should add the sugar for a sweeter tea. Remember, this will be extra sweet once the ice cream melts into the float, so only add if you have a serious sweet tooth. Let tea cool to room temperature and then refrigerate until well-chilled.
  2. Add cold soda water and tea to your glass.
  3. Carefully drop in two scoops of the condensed milk ice cream. Either allow the ice cream to slowly incorporate on its own as you sip the tea, or mix it up right away for a sweet creamy treat.

(images by HonestlyYUM)

I Scream, You Scream

Yesterday was National Ice Cream Day, which means savoring a couple scoops from my local ice cream parlor was in order. But let’s be honest, who needs a “holiday” as an excuse to indulge in everyone’s favorite frozen treat?! With unique flavors, like earl grey, rose geranium pistachio, roasted plum cardamom, chamomile, and toasted oak with smoked sea salt, to experiment with, who would ever settle with plain ol’ vanilla these days? If you love ice cream as much as we do, stay tuned for some fun recipes this week!

icecream8

icecream4

icecream7 READ MORE

Pin It